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Eggless Wholewheat Pistachio Cookies

Eggless Wholewheat Pistachio Cookies are simple butter cookies that are studded with a hint of chopped pistachios and pistachio essence – super delicious, nutty and crunchy! I bet you can’t eat just one!

If you love pistachios then you’re going to enjoy these incredibly soft pistachio cookies that will just melt-in-your-mouth. These cookies are fairly simple to cook and makes a perfect after-school snack. Treat your kids with these yummy and delicious cookies and they will devour them with a smile.

If your kids don’t have a liking for pistachios. No worries, feel free to experiment with whatever nuts they like – almonds, cashews or pecan.

I have to admit that growing up, I never liked pistachios, because of its distinctive flavor and texture. My mom used to sub pistachios with cashews or walnuts to suit my taste buds.

But now I always have a bag of pistachios tucked away for snacking in my pantry. To curb my midafternoon hunger prangs, I prefer to snack on these low-calorie nuts.

How to make Eggless Pistachio Cookies?

Start the recipe by blending sugar and butter. Add the remaining ingredients and knead a soft dough.

If the dough doesn’t bind well or feels dry then add a teaspoon of extra milk.

Shape it like logs, wrap the dough and refrigerate. Make sure the dough is chilled for at least 30 minutes to an hour before baking.

COOKIE DOUGHTHAT IS CHILLED BEFORE BAKING –

will retain their shape much better and

butter will not melt as soon as the cookies hit the oven.

Whereas, an un-chilled dough will make the cookies to spread causing a distorted shape. So, chilling a cookie dough is a significant step. Shape and bake as directed.

Recipe Contd…

After the dough is chilled, unwrap and cut the logs into 1-inch thick rounds.

Arrange on a baking tray and bake as directed. After 12 minutes these cookies turn out amazing – crispy around the edges and soft and chewy on the inside. Addition of chopped pistachios is what makes these cookies crunchy and irresistible!

But if you prefer crispy cookies then cut them thin. The thinner the cookies the crispy they will turn out to be.

Possible Substitutes!

I have experimented a couple of times with this recipe and here is what I recommend –

Substitute whole wheat flour with maida (all purpose flour).

Custard powder is an excellent substitute for milk powder.

Feel free to use brown sugar instead of superfine sugar though brown sugar will impact the color of these cookies.

Word of advice, what could possibly go wrong!

Bake the cookies for 10- 15 minutes ONLY.

The color of the cookies will be light brown and will look under-cooked but do not over-bake them. If comfortable, you can broil the cookies for a few seconds to attain a deep rich color.

Cookies will be soft when fresh out of the oven. Cookies will firm as they cool.

There is no replacement for butter in this recipe. I did try with oil and spreadable butter but the cookies couldn’t hold its shape and went flat.

I hope you give these yummy cookies a try. Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.

Eggless Wholewheat Pistachio Cookies

Eggless wholewheat pistachio cookies are simple butter cookies that are studded with a hint of chopped pistachios and pistachio essence - super delicious, nutty and crunchy ! I bet you can’t eat just one!

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Comments

Hi Ruchi- I cant wait to try these cookies during this holiday season, thank you very much for sharing this recipe! These cookies take me to my childhood in Delhi! I have a question on the milk powder- is it available as ‘instant Dry Milk’ ? That is what I find in Walmart ( I live in US). Also does it matter if it is non-fat or whole dry milk? Wishing you very happy holidays! Manisha

Hi Ruchi…After turning the cookies, should I need to preheat the oven again and set time? I have tried your eggless coconut cookies. Opening oven in between, was not satisfied with result. Setting correct time and baking once gave me good result… opening and turning cookies is a compulsory step??

I would not suggest substituting dalda or vegetable shortenings for butter because dalda has a different aroma and consistency. Also, this recipe requires creaming of butter and sugar together and other substitutes will fail to do so.

All depends on the type of flour you use. If the flour is not hydrated, cookie dough will fall apart. Add 1-2 tablespoon of butter to the dough and it will bind well. Chill, cut and bake the cookies. Keep me posted.

Hi Ruchi This is Shikha. I posted you comment on red velvet cupcake. Hope you remember. Ruchi please help me with two things 1. What is super fine sugar?? In India I usually find granulated sugar, powdered sugar, and icing sugar. How is this super fine sugar and can I substitute this with some another sugar I mentioned??? 2. In this recipe you used milk powder , can I substitute this with dairy whitenar as this is easily available in Indian market.

Yes I do remember you Shikha. 🙂 Welcome back! In response to your query – 1. In India, granulated sugar is normally used in day to day cooking. Powdered sugar is same as icing sugar. It is also known as confectioner’s sugar. The one I use is fine but grainy in texture. As you can see in this image – I prefer superfine sugar because it breaks down easily and blends quickly in baked goods. Use a blender to grind granulated sugar to it’s superfine form. 2. Yes, you can use dairy milk powder. Use the unsweetened one to avoid sugar adjustments in the recipe. Thanks!

Hi Ruchi I tried your recipe yesterday but somehow my cookies were not crispy. I baked exactly you mentioned and exact proportion of ingredients. That are soft like when biscuit due to humid get soft. Taste is good. Can you help me where I went wrong. Pls guide

Thanks for trying the cookies Neha. If the dough rounds were cut thick than it will result in softer cookies more like a shortbread. To get a crispier texture, cut thin rounds out of the dough and bake. Hope this answers your query.

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Hi, I am Ruchi!

I am so happy that you're here! This is my happy little food paradise where you will find lots of yummy recipes ranging from healthy dinners to blissful sweet delights. So, grab your aprons and let's cook together. ❤ More About Me